Grilled Whole Beef Tenderloin Recipe | How To Trim and Grill a Beef Tenderloin

i've gotten several questions here recently about cooking a whole beef tenderloin and it's one of my uh favorite things to cook for an ancillary beef contest i've done really well cooking this whole beef tenderloin um you can buy them a couple different ways i buy them whole in the bag sometimes it's called a pismo cut but it's just the whole beef tenderloin hasn't been broken down or trimmed um if you buy them trim from your butcher like direct at your supermarket or whole foods or somewhere you're going to pay a lot more per pound because that butcher's done the work cleaning this loin up it's not that difficult to do it takes a little bit of time but basically what you're doing is taking off some of the fat there's a pretty good muscle that you want to take off back here on this end and i'm just going to go ahead and start trimming the way i would trim it for a contest basically you want to get the silver skin off and any of this fat that's on it and there's no easy way to do it just start trimming at it going use a sharp knife thin blade and try to stay right just right above the skin underneath that silver skin once you break that off you can kind of take your fingers in here and separate out what's called the chain here and that needs to come off as well and don't throw any of this away because it's i mean it's the fillet it's still really good meat it's just not what we're looking for when i'm cooking this whole beef fillet um you can use it for grinding up making some really good burger you can cut it up stir-fry but it's really good meat has a you know a lot of good flavor because it has a little more fat in it than the actual fillet does but i want you to see how i'm taking the silver skin off i just go lightly and go across get it cut and then bring it back and stay right up under the skin just kind of peel it off and it's going to take you a little while to work it all off but just be patient and you don't want to cut too deep into it the reason why you take it off because it you can't i mean it's so tough that you couldn't chew it and i mean it's just like trying to eat a rubber band but if you buy these beef fillets whole in the bag you can save a lot per pound i think i paid like 11.99 for this one versus you know up around 20 bucks if you buy one trimmed and this is where they're getting the filet mignons that they want 25 a pound for out of the butcher cakes i also take some of the tail off up here because i want the cuts to be uniform and i want it pretty much one solid piece going down it's going to be a little thinner on the ends but you want to square it up getting that membrane off so i kind of got one pile of meat going that i'm going to keep do something else with then i got my throwaway pile which is all this silver skin of membrane now i'm also where it's telling down here i'm going to come in separate that off take the tail off come over here and take off some of this fat right there got a little deep packaging this one's cleaned up pretty good now see i got a pretty good bit of trim and you just don't like i said you don't want to throw that away but what you want is this clean piece of filet now we've got a whole beef fillet that we can grill and it's going to be really good um i got the process is not that hard what i'm going to do i'm going to stick it in a bag and i'm gonna marinate it for a couple hours it needs about two hours at least in the refrigerator and today i'm using um something that's quick it's really good it's moore's um you can find it most local grocery stores walmart even but it's moore's uh hickory original marinade really good marinade for beef um i like it they have a couple different flavors they've got a winged marinade and some asian different different flavors that are really good check out more's products but all i do and i've done this a lot of times in contests is just pour a bottle of mores on it get it in a cooler get it in the refrigerator and let it hang out that fillet is going to absorb these flavors it's not going to overpower it it's not too salty or anything we just want to give it time to soak draw in that marinade and the next step we're going to do after a couple hours is i'm going to season it with some butcher barbecue steak and brisket rub that's really good rub for beef um i'll show you that let's let it marinate for a couple hours we'll come back we'll season it and get the grill going cooking this on the weber today outside it's gonna be a fairly quick cook for a decent sized piece of meat so stick around okay the fillet has been marinating in the moore's marinade for two hours in the refrigerator i took it out let the excess drip off in the sink now i'm going to season it and what i'm using i said earlier it's a butcher's barbecue steak and brisket rub and it's really good on beef but you can use it on just about anything i like the lemon pepperiness of it um it's got a little bit of sweetness not too much sugar in it but it's salt garlic the flavors you think that would go with beef and then a little lemon pepper to kick it up i want to give it a good dose of this on the outside we're going to sear it off but yeah the thing the way we're going to cook this is kind of got a two zone fire i'm going to build out here in my weber kettle and i'm going to start it out over the hot coals on the hot zone and i'm going to let it go on all sides i'm kind of all four sides i'm just going to turn it every two minutes and that's kind of going to get this outside seared and then we're going to move it over to the cool zone and finish it and i can't stress important enough when you're cooking one of these expensive fillets like this gets you a good instant-rate thermometer because we're gonna have to stop this thing from cooking at about 125 to 130 degrees you don't want to overshoot when you spend 70 bucks on a big piece of meat you don't want to mess it up because you overshot your temps and that's one thing i'll stress when i'm outside cooking we're going to get it seared off here i'm going to go outside and get the grill fired up get it set up for two zone cooking we'll get this uh whole beef filet on the fire and show you how we're gonna cook it okay i got my weber grill going here and i've got a two zone fire in here um the hot coals are on this side underneath my grill grate then i've got a drip pan and to separate the fire underneath the cool zone the first thing we're going to do is get this loin on and sear it right on the hot coals and i'm gonna set a timer for two minutes i'm gonna let it cook when it goes off i'm gonna turn it and do it on four sides for two minutes each side there it goes got some grill marks going i just gave it a straight flip nothing fancy we're gonna go back set a timer for two minutes again and then we're gonna knock these other two sides out doing two minutes okay it's been two minutes so i'm going to go ahead and get it going on these sides now and it's a little tricky to get it stand up but just kind of do it the best you can you just really we're just wanting to get all the surface area marked up stand it up there okay now that we've seared it on all four sides i'm just going to move it over here to the cool zone let it hang out we want to get to internal temperature between 125 and 130 that's right at mid-rare with a little bit of a carryover i'm going to check it right now just to see where it's at right in the center you see it's right at about 100 degrees so it's got a little ways to go i'll come out i'm gonna put the lid on and let it cook now on this cool side turn it if it needs it but i'll come out and check about every 10 minutes until we get to 125 okay it's been about 10 minutes i just want to come out and fill and we're right at 1 30. that's where i want it um that's a good medium rare so i'm going to go ahead and pull the loin off take it inside and let it rest man it's got a good feel to it i know it's going to be really good when we cut into it but i want to let it sit about 10 minutes before we slice it because i don't want to lose any of the juices that's in it so i'll show you that in just a second sure okay i gave the tenderloin about long as rest as we could take about 15 10 15 minutes is all you need now we'll cut it and show you what it looks like after it's rested and uh basically when you're serving it you can cut it as big as you want but i like to keep it if i'm serving it for a lot of people you keep it kind of thin and just kind of make long cuts it's going to be super tender of course you can wrap this thing and bake it and season it any kind of way you want but i like to just like just like it is right here this is good when you serve it with some sauteed mushroom you know maybe some asparagus or something like that that's exactly what you want it to look like it's mid-rare perfect fillet anything more is going to dry it out you want it to taste beefy it's not bloody it's just perfect that's how you do beef tenderloin if you like what we're doing subscribe to our newsletter how to bbq right calm we send out a new video just about every thursday i try to follow us on facebook and twitter we'd love to get some feedback if you got any questions fire them my way and i'll answer them thanks for checking us out

Channel: HowToBBQRight

Views: 314,294

Keywords: grilling, grill, grilled tenderloin, beef tenderloin grill, whole beef tenderloin, grilled beef tenderloin, beef tenderloin, beef tenderloin recipe, whole beef tenderloin recipes, how to cook beef tenderloin, cooking whole beef tenderloin, malcom reed, howtobbqright, how to bbq right

Id: TrfFLFvMirw

Length: 10min 37sec (637 seconds)

Published: Thu Dec 05 2013